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Active Time
40 min
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Total Time
1 hr
In the waste-not mentality of Italiancucina povera, panfried patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients. In fact, the patties are so incredibly delicious that we made them the crisp showstoppers in this fun reconstruction.
Ingredients
Serves 4 (Main course)
For Tomato Sauce:
For Eggplant Stacks:
Make tomato sauce:
Step 1
Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.
Step 2
Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.
Bake eggplant:
Step 3
Preheat oven to 450°F with rack in lowest position.
Step 4
Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.
Make egg patties and sauté arugula:
Step 5
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.
Step 6
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.
Step 7
Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.
Assemble stacks:
Step 8
安排4个鸡蛋馅饼英航相隔3英寸king sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.
Leave a Review
Reviews (28)
Back to TopYum! I've made this to great accolade each and every time. I always follow the recipe "to a T".
marcelloup
3/5/2015
Forgot to add one more thing, I used kale instead of arugula
JJ512
7/24/2013
For the tomato sauce, after cooking the onions and garlic I added red wine instead of water and reduced a bit before adding the pureed tomatoes. After reading other reviews, I reduced the amount of eggs to 4 and i got 4 patties that were the same diameter to the eggplants. The eggplants or the patties weren't crispy but still good. I would make this again.
JJ512
7/24/2013
The patty wasn't as crunchy as I was hoping, the consistency was more spongy. I would reduce the number of eggs and increase the breadcrumbs to make a crispier patty. I'd also add some extra salt to the patties, sauce, and greens. Otherwise, this is a really beautiful and tasty dish. It requires a little more work than I usually prefer, but it would be perfect for entertaining.
kgrote
Longview, WA
12/9/2012
This was a big hit! Nice presentation and a fun twist on eggplant parmigiana for my guests. Was tasty and relatively light. I didn't use all the olive oil it called for. Easily made six servings instead of four.
ccwriter701
Norman, Okla.
10/22/2012
This is a crowd pleaser! It is a bit of extra work, however, it can be made in stages....tomato sauce far in advance, arugula and basil ahead of time. Eggplant can be roasted early and just heated up. The patties need to be made at the moment, but then, the whole prepared stack also reheats beautifully. Each time I make it we wonder why it has been so long since we had it! I have substituted spinach for the arugula, dried basil also for the fresh basil. It works, although the fresh items are best. This time I made it I had mezclun that was near the end of its freshness so I sauteed that and it was great! You can substitute jarred sauce, but if I must do that, I will slowly cook onions and garlic in olive oil and then add them to the sauce and blend with a stick blender for a creamier sauce. I normally grow my own tomatoes so I use my own tomato sauce that I keep frozen. The patties are truly what adds the special taste and texture. We love it!
sgrecu
1/29/2012
This was great. Agree with not adding water to the tomato puree, as I had to simmer for longer to reduce the liquid. Both tasty and a great presentation.
pjanelle
7/29/2010
I served this to friends who are meat lovers and scoff at vegeteraian meals-they didn't miss the meat one bit! Huge hit!
Anonymous
10/21/2009
I made the tomato sauce a day ahead and thought this was a perfect recipe. I would eat vegetarian completely if all the dishes were this delicious.
caponironi
tempe, az
9/11/2009
这绝对是耗时的,但让人印象深刻and elegant. This is my most requested dish. I love the egg patties - I use fresh breadcrumbs for a lighter consistency. Also, I would suggest omitting the water from the sauce and the egg patty mixture - I don't really understand why it was necessary to add it. The egg mixture makes many, MANY patties - I made this again last night and I made 12. Overall a fantastic recipe and one of my top 5 favorite recipes ever.
dimiccot
New York, NY
6/25/2009
This was quite delicious. I agree with all the cooks who said that it was more time consuming than stated in the recipe - definitely a Friday night or weekend dish. Also agree that the water in the tomato sauce was not necessary (I had to boil it down a lot to get back a 'tomato' flavor) and that the egg patty was quite large (I halved the recipe but still had enough to make 4 patties). However it was very elegant and flavorful. Will definitely be making it again. I had the thought that you could make all the individual parts of it ahead of time and then put it together for a very elegant dish at a dinner party.
rablatour
Bay Area CA
5/23/2009
This was more time consuming than I expected. Would advise making the sauce ahead of time and definitely puree it. It seemed that the egg pancake mix was too much. The four pancakes were very large. I might try making less next time and agree that the water must be added gradually or the mix is too soupy. Did anyone else have this problem?
Anonymous
Boston, MA
5/19/2009
Made this for the non fish eating guests on Christmas Eve and it was a huge hit with everyone! I'm going to make it again for Easter. It froze well and I loved not having to stand over the stove frying all that eggplant. This one is a keeper!
AMQ2U
Smithtown, NY
4/9/2009
I found this worth the time it took to make it. It was tasty and my family loved the presentation. It's a nice vegetarian twist on a traditional dish.
Anonymous
2/27/2009
A little more time-consuming than I expected, but worth it. My husband and I rarely eat vegetarian main courses, but both loved this one. My only change was to substitute spinach for arugula (not an arugula fan).
Anonymous
Redwood City, CA
2/19/2009
